Pasta with sausage Bolognese

Method

Heat a little oil in a large heavy-bottomed pot and gently sauté the carrot, onion and celery until tender, stirring now and again.

Add the chilli paste and stir to toast.

Then add the sausage meat and cook, mashing and stirring until it changes colour.

Add the tomato cooking sauce with about ½ cup stock, the red wine and a little salt and pepper. Mix well and gently cook for about 30 mins until thick and fragrant, adding more stock if needed. Taste for seasoning.

When the sauce is almost ready, cook the pasta in a plenty of lightly salted, boiling water until al dente. Drain well and then toss in the sauce.

Serve sprinkled with lots of grated parmesan and crusty bread on the side.

Ingredients

olive oil

1 medium carrot, diced

1 large onion, chopped

2 celery stalks, diced

1 heaped tspn chilli paste (optional)

6 pork & fennel sausages, skins removed

2 cups Passata (Italian tomato cooking sauce)

½-1 cup chicken stock

½ cup red wine

sea salt & freshly ground pepper

400 gm penne or similar pasta

freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.